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Ricotta Cheesecake Recipe

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★★★★★

4.5 from 99 reviews

This rich and creamy Ricotta Cheesecake combines the smooth textures of cream cheese and ricotta for a luscious dessert. Lightly sweetened with sugar and flavored with lemon juice and vanilla, it’s baked to perfection for a velvety finish. The addition of sour cream adds tanginess and moisture, ensuring a perfectly balanced, silky cheesecake. Served chilled and optionally garnished with fresh fruit, this cheesecake is a delightful treat for any occasion.

Ingredients

Scale

Cheese Base

  • 16 ounces cream cheese (softened)
  • 1 container (16 ounces) ricotta cheese (drained if watery)
  • 1 pint sour cream

Wet Ingredients

  • 4 large eggs (at room temperature)
  • 1/2 cup unsalted butter (melted and cooled)
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 2/3 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cornstarch

Optional

  • Fresh fruit (for serving)

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan to prepare it for the cheesecake batter.
  2. Beat cheeses: In a large mixing bowl, beat together the softened cream cheese and drained ricotta cheese until the mixture is smooth and well blended, free of lumps.
  3. Mix in wet ingredients: Add the eggs, granulated sugar, melted and cooled butter, freshly squeezed lemon juice, and vanilla extract to the cheese mixture. Mix thoroughly until the batter is smooth and consistent.
  4. Incorporate dry ingredients: Sift together the all-purpose flour and cornstarch, then gradually stir them into the cheese and egg mixture until just combined, taking care not to overmix.
  5. Fold in sour cream: Gently fold the pint of sour cream into the batter until it is uniformly incorporated, adding moisture and a slight tang.
  6. Pour batter into pan: Transfer the cheesecake batter into the prepared springform pan, spreading it evenly across the surface.
  7. Bake: Place the pan in the preheated oven and bake for 1 hour. After baking, turn off the oven and leave the cheesecake inside with the door closed for an additional hour to cool gradually and prevent cracking.
  8. Cool completely: Remove the cheesecake from the oven and let it cool at room temperature until it reaches room temperature.
  9. Refrigerate: Once cooled, refrigerate the cheesecake until thoroughly chilled, which typically takes at least 4 hours or overnight for best results.
  10. Serve: Remove the sides of the springform pan, slice the cheesecake, and serve chilled. Optionally, garnish with fresh fruit to enhance flavor and presentation.

Notes

  • Ensure cream cheese and eggs are at room temperature for a smooth batter and to prevent lumps.
  • Do not overmix after adding dry ingredients to maintain a light texture.
  • Draining the ricotta if it’s watery helps avoid excess moisture.
  • Cooling the cheesecake gradually in the oven helps prevent cracking on the surface.
  • Chilling the cheesecake thoroughly enhances its texture and flavor before serving.
  • Fresh berries or sliced fruits make excellent garnishes to complement the cheesecake’s flavor.

Keywords: Ricotta cheesecake, creamy cheesecake recipe, Italian cheesecake, baked ricotta dessert, sour cream cheesecake

Find it online: https://flavorsbymaya.com/ricotta-cheesecake-recipe/